Tract · Cocktails

Flip · Shaken · Historical · complexity 2/5

White Rose Cocktail

Imported from Rawling's Book of Mixed Drinks

Served in Cocktail glass. Ice: Cracked ice.

Family

Variants (2)

Rawling's Book of Mixed Drinks by Ernest P. Rawling (1914) — Rawling 1914, cocktail section

0.5 measureLondon dry gin — dry ginbase
0.25 measureanisette modifier
1 wholeegg white other
1 spoonfulpure cream other
  1. Shake thoroughly with cracked ice and strain into the cocktail glass.

Ice: Cracked ice

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.36) — Ensslin 1917

1 juiceLime juice (fresh) — Juice of 1 Limeacid
0.5 juiceOrange juice (fresh) — Juice of 1/2 Orangeacid
1 jiggerdry gin — El Bart Ginbase
0.5 jiggerMaraschino liqueur — Maraschinomodifier
1 whiteegg white — White of 1 Eggother
  1. Shake well in a mixing glass with cracked ice.
  2. Strain and serve in a wine glass.

Ice: Cracked ice

This matters because it preserves a richer orange-lime-egg-white gin branch before later simplified white-cocktail narratives take over.

The wine-glass service and full citrus load make this more expansive than a tiny pink-gin egg drink.

See also: Orange Blossom Cocktail, White Rose Cocktail